sweets
Festive fizzy sweets
SugarSin has released a range of Cocktail Gummies crafted in the shape of sparkling bubbles.
FSS campaign encourages Scots to be snack smart
A healthy eating campaign aimed at encouraging people in Scotland to reduce the number of unhealthy snacks they eat has been launched by Food Standards Scotland (FSS).
Health conscious Brits snacking less
UK consumers have cut down on consumption of all snacks over the past year, according to new research from Mintel.
That’s a wrap
We’ve reached the final day of ProSweets and ISM. As the doors close on another busy four-day show, here’s the last wave of highlights.
Candy kings
I have just returned from a very manic – but very productive – trip to Cologne, Germany, where I was attending the ProSweets and ISM shows.
Innovation continues in Cologne
Attendees continued to descend on Cologne’s Koelnmesse in Germany today, where ProSweets and ISM are taking place.
Sweets and snacks take centre stage
ProSweets and ISM opened their doors in Cologne, Germany, today.
Reduced sugar: opportunity knocks
Happy New Year all, I hope everyone enjoyed the festive season.
Additives top consumer concerns
When choosing food and drink products, 60 per cent of consumers worldwide avoid additive colours, preservatives and sweeteners.
Healthy freeze dried snacks
Amongst the new products arriving to the snacking sector in the wake excessive sugar consumption warnings is Nothing But’s freeze dried fruit and vegetable snack packs.
Scrutinising sugar
At last month’s Food and Drink Federation (FDF) Awards, Ian Wright, director general at FDF, warned attendees, “There is a debate about to ensue, perhaps already started, on the place of individual parts of the industry… It is a reasonable debate, it is an important debate, and it could be an absolutely crucial debate in terms of our commercial future.”
The war on sugar continues
Earlier this month, the Scientific Advisory Committee on Nutrition (SACN) published its final report on carbohydrates.
More efficient anaerobic digestion
Nestlé’s Fawdon factory in the UK is using a new anaerobic digestion system to turn chocolate and sugar confectionery waste from the site into renewable energy and clean water. The system involves mixing rejected chocolates and sweets that are not suitable for sale with waste residues such as starch and sugar and partially dissolving them […]
Stevia missing a trick in confectionery
With ongoing concerns about health and the reduction of sugar in the diet, the sugar-free confectionery market should be booming. This is particularly in the face of ongoing technical developments that have improved sensory properties and the appearance of new sweeteners and other ingredients with a more natural image. Yet sugar-free lines accounted for less […]